1/2 LB. FLOUNDER OR OCEAN PERCH1/2 LB. PIKE OR RAINBOW TROUT1/2 LB. GROUPER, HADDOCK OR HALIBUT1/2 CUP CHOPPED ONION1/2 CUP CHOPPED CELERY1/2 CUP CHOPPED PARED CARROTS1/4 CUP SNIPPED PARSLEY1/4 TEASPOON LEAF ROSEMARY1 CAN WHOLE TOMATOES, MASHED (8OUNCES)1/2 CUP DRY WHITE WINE1 (8 OUNCE) BOTTLE CLAM JUICE1 TEASPOON SALT3 TABLESPOONS FLOUR3 TABLESPOONS MELTED BUTTER 1/3 CUP… Continue reading SWISS-CRAB CASSEROLE
FISHERMAN’S CATCH CHOWDER
1/2 LB. FLOUNDER OR OCEAN PERCH1/2 LB. PIKE OR RAINBOW TROUT1/2 LB. GROUPER, HADDOCK OR HALIBUT1/2 CUP CHOPPED ONION1/2 CUP CHOPPED CELERY1/2 CUP CHOPPED PARED CARROTS1/4 CUP SNIPPED PARSLEY1/4 TEASPOON LEAF ROSEMARY1 CAN WHOLE TOMATOES, MASHED (8OUNCES)1/2 CUP DRY WHITE WINE1 (8 OUNCE) BOTTLE CLAM JUICE1 TEASPOON SALT3 TABLESPOONS FLOUR3 TABLESPOONS MELTED BUTTER 1/3 CUP… Continue reading FISHERMAN’S CATCH CHOWDER
SALMON AND POTATO CASSEROLE
4 POTATOES PEELED AND THINLY SLICED (USE A SLICER BECAUSE IT IS FASTER AND GETS THEM SLICED EVENLY EVERY TIME)ICE WATER3 TABLESPOONS FLOURSALT AND PEPPER1 CAN SALMON DRAIED AND FLAKED (16 OUNCE)1 MEDIUM ONION CHOPPED2 EGGS BEATEN1 TABLESPOON BUTTER2 CUPS SCALDED MILKNUTMEG
EASY AND DELICIOUS JAMBALAYA
2 CUPS DICED BOILED HAM2 MEDIUM ONIONS (COARSELY CHOPPED)2 STALKS CELERY (SLICED)1/2 GREEN PEPPER (SEEDED AND DICED)1 CAN (28 OUNCE) WHOLE TOMATOES1/2 CUP TOMATO PASTE4 CLOVES GARLIC (MINCED)1 TABLESPOON MINCED PARSLEY1/2 TEASPOON LEAF THYME2 WHOLE CLOVES2 TABLESPOON SALAD OIL1 CUP RAW LONG-GRAIN CONVERTED RICE1 POUND FRESH OR FROZEN SHRIMP (SHELLED AND CLEANED) Thoroughly mix all… Continue reading EASY AND DELICIOUS JAMBALAYA
HERBED SALMON BAKE
2 CHICKEN BOUILLON CUBES1 CUP BOILING WATER1 CAN (16 OZ) SALMON (DRAINED AND FLAKED)2 CUPS SEASONED STUFFING CROUTONS1 CUP GRATED CHEDDAR CHEESE2 EGGS BEATEN1/4 TEASPOON DRY MUSTARD1/4 CUP GROUND CUMIN Dissolve bouillon cubes in boiling water.Combine all ingredients; Mix well.Pour into well-greased Crock-Pot.Cover and cook on high for 1 hour, then on low for 2… Continue reading HERBED SALMON BAKE
CROCK POT SHRIMP CREOLE
2 TABLESPOONS BUTTER1/3 CUP ONION2 TABLESPOONS BUTTERMILK BISCUIT MIX1 CAN TOMATO PASTE (6 OUNCES)1 TABLESPOON GROUND CUMIN2 TEASPOONS SUGAR3 BAY LEAVES1/2 CUP CHOPPED CELERY`/2 CUP CHOPPED GREEN PEPPER2 POUNDS SHRIMP (SHELLED AND CLEANED)FLUFFY RICE
CROCK POT SHRIMP CURRY
3 CHICKEN BOUILLON CUBES2 CUPS SCALDED MILK1 1/2 LBS SHRIMP (SHELLED AND CLEANED)4 CLOVES GARLIC (MINCED)1 TABLESPOON YELLOW CURRY POWDER1 TEASPOON GROUND GINGER1/4 TEASPOON NUTMEGA PINCH OF CAYENNE PEPPER3 TABLESPOONS MELTED BUTTER3 TABLESPOONS FLOURFLUFFY RICE If you want you can always garnish with curry accompaniments such as: chutney, coconut, chopped green onions, etc.
SEAFOOD NORMANDY
2 POUNDS FRESH OR FROZEN SHRIMP (SHELLED AND CLEANED)1 TABLESPOON SHRIMP SPICE (IN A TEA BALL OR TIED IN A CHEESECLOTH)1 CAN (7.5 OUNCES) ALASKA KING CRABMEAT (DRAINED, FLAKED AND CARTILAGE REMOVED)3 TABLESPOONS TOMATO PASTE1 1/2 TEASPOON SALT1 TEASPOON GARLIC POWDER2 1/2 CUPS HALF-AND-HALF CREAM (SCALDED)2 STEASPOONS BRANDY OR DRY SHERRY)1/4 CUP MELTED BUTTER1/4 CUP… Continue reading SEAFOOD NORMANDY
CLAM CASSEROLE
3 CANS (6.5 OUNCES EACH) MINCED CLAMS, DRAINED4 EGGS, WELL BEATEN1/4 CUP MELTED BUTTER1/3 CUP MILK1 TEASPOON SALT1/2 CUP MINCED ONION1/4 CUP MINCED GREEN PEPPER18 SALTINE CRACKERS, COARSELY CRUSHED (ABOUT 1 CUP) In a bowl, mix all ingredients. Pour into well-greased crock pot. Cover and cook on low setting for 4 go 5 hours.
SCALLOPED OYSTERS
2 CANS (12 OUNCES EACH) OYSTERS AND LIQUID3 1/2 CUPS COARSELY CRUSHED SALTINE CRACKERS2/3 CUP FRESHLY GRATED PARMESAN CHEESE2 EGGS, BEATEN2 TABLESPOONS DRY SHERRY1/2 CUP MELTED BUTTER Break up oysters into small pieces. Combine all ingredients, reserving 2 tablespoons of the melted butter; mix well. Pour into lightly greased crock pot. Drizzle reserved butter over… Continue reading SCALLOPED OYSTERS
MIND CLUTTER 